Mushroom Quesadilla

Ingredients · 4 servings

• 300 gMushrooms
• 8 gGarlic
• 240 gTortillas
• 40 gSun-dried tomatoes, dried
• 200 gCheddar cheese
• 30 mlCooking oil
• 5 gSalt
• 2 gBlack pepper

Equipment

oven, stovetop, aluminum foil, chef knife, cutting board, serving platter, skillet, wooden spoon

Instructions

1. 1
   Prep and warm tortillas

   Preheat the oven to 175°C / 350°F, wrap the tortillas in foil, and place them in the oven to warm while you prep the mushrooms, garlic, and sun-dried tomatoes. · 7 min

   What to look for: soft and pliable

2. 2
   Sauté mushrooms

   Heat oil in a skillet over medium heat, then add mushrooms, garlic, and sun-dried tomatoes and sauté until the mushrooms release their moisture and it mostly evaporates. · 8 min

   What to look for: mushrooms reduced and lightly browned

3. 3
   Season filling

   Season the mushroom mixture with salt and black pepper, stirring to evenly coat all the vegetables. · 1 min

   What to look for: evenly seasoned and fragrant

4. 4
   Assemble quesadillas

   Lay out the warm tortillas, divide the mushroom mixture and cheddar cheese among them, then fold each tortilla in half to enclose the filling. · 4 min

   What to look for: evenly filled

5. 5
   Serve quesadillas

   Transfer the folded mushroom quesadillas to plates and serve immediately while warm. · 1 min

   What to look for: cheese slightly melted